Date: Fri, 15 Jun 2001 20:01:46 -0700 (PDT)

-------------- BEGIN bread-bakers.v101.n030 --------------

    001 - Epwerth15@aol.com         - Asiago-Pepper Bread
    002 - LDavis47@aol.com          - "diet" bread
    003 - Blanche007@aol.com        - Cooking class in France for Americans
    004 - ARanish@aol.com           - Gas range
    005 - "David Kenny" <dpkenny@ea - KitchenAid mixers

--------------- MESSAGE bread-bakers.v101.n030.1 ---------------

From: Epwerth15@aol.com
Subject: Asiago-Pepper Bread
Date: Mon, 11 Jun 2001 18:39:34 EDT


Does anyone have a recipe for and Asiago-Pepper Bread?  I had a roast beef
sandwich on that bread at a Panera Bread shop in Michigan, and it was
wonderful!

Thanks, Evie Werthmann



--------------- MESSAGE bread-bakers.v101.n030.2 ---------------

From: LDavis47@aol.com
Subject: "diet" bread
Date: Tue, 12 Jun 2001 10:41:00 EDT


"Diet" bread is a confusing term. All mainly carbohydrate foods, no matter if
it is granulated sugar, potato, rice or flour from wheat, have the same
number of calories per weight. A teaspoon of sugar has about 20 cal and adds
a small amount to the total calories per serving when compared to the
calories from flour. On the other hand if you want to use complex
carbohydrates instead of simple sugars because of a dietary need, then you
can substitute potato or rice flour for the granulated sugar. I have used the
potato flour from KA in many wheat and country breads successfully. The bread
may rise a little more slowly. I only use one teaspoon. When I use a
tablespoon, the bread tastes like a potato knish.

L.Davis



--------------- MESSAGE bread-bakers.v101.n030.3 ---------------

From: Blanche007@aol.com
Subject: Cooking class in France for Americans
Date: Tue, 12 Jun 2001 07:01:53 EDT


My week long cooking class for Americans in France  in October is full, but
there is still room in the class in May 2002.   This is the link to the La
Combe site http://www.lacombe-perigord.com</A>.

Lora Brody
blanche007@aol.com
www.lorabrody.com



--------------- MESSAGE bread-bakers.v101.n030.4 ---------------

From: ARanish@aol.com
Subject: Gas range
Date: Wed, 13 Jun 2001 18:39:13 EDT


About 6 months ago, I wrote to the list for advice on buying a new range.  I
knew I wanted gas burners but otherwise I was unsure what to purchase.  I
received several helpful replies from subscribers to the list.  I was very
tempted by the rave reviews of Viking and Wolf ranges and ovens but decided
their cost was beyond my budget.  I ended up buying a GE self-cleaning gas
range, model number JGBP90.  It was recommended by Consumer Reports who
included it in a list of upscale domestic ranges.  (Viking, Wolf,etc were
included among their list of restaurant-style ranges.)

It includes two extra high BTU burners, one "medium" burner and one simmer
burner.  Actually, I find all the burners hold a low simmer very well,
something my previous gas stoves failed to do.  I've had excellent results
baking bread in the oven.  I suspect it holds a high temperature better than
my previous oven; I get more rise in the initial minutes of baking bread or
pizza at 500 degrees F. than I used to in my old oven.  The range came with
an electric warming drawer which I thought unnecessary but which I have
actually used quite often.  The one part I don't like is the broiler which is
too wimpy.  I much prefer the results from my outdoor gas grill.  But the
broiler is OK for browning the top of a casserole, etc.  Based on my 6 months
experience with it, I would certainly buy this range again. Its cost was a
little over $1000.  Thanks for all your helpful advice and interest when I
was pondering what to buy.  I hope my experience is useful to someone else on
the list.

Ann Ranish



--------------- MESSAGE bread-bakers.v101.n030.5 ---------------

From: "David Kenny" <dpkenny@earthlink.net>
Subject: KitchenAid mixers
Date: Tue, 12 Jun 2001 03:33:00 CDT


Am looking for a K5A model KitchenAid mixer, refurbished.

Have found one place with decent prices 
called:  http://www.thegourmetdepot.com

Have you heard of this place (negatively or positively)?  Either way, do 
you have any suggestions for finding KitchenAid mixers refurbed from when 
the machines were still made by Hobart, and not since they've been acquired 
(and cheapened) by Whirlpool?

With appreciation for your expertise,
David Kenny.



--------------- END bread-bakers.v101.n030 ---------------



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